Ingredients

Main Ingredients

Glutinous Rice 300g

Sides

Laosai

150g

Bacon

100g

Shrimp

Shrimp

Mushroom

20g

Dried Scallop

10g

Shrimp

20g

Eggs

3

Seasoning

Salt

Half teaspoon

Scallion

Pinch

Cooking Wine

1 Tablespoon

Soy Sauce

2 Tablespoons

Scented Oil

Pinch

Sweetened Sugar

Specialty p>Sugar

1 tablespoon

How to Make Cooked Stir-Fry Glutinous Rice

1. Wash the glutinous rice and soak it in cold water for 5 hours

2. Soak the mushrooms, remove them and cut them into pieces. Add shrimp and scallop, and steam for 30 minutes on high heat. Sprinkle the glutinous rice with mushroom water every 10 minutes, and stir with chopsticks after each sprinkle, and continue steaming

5. Add cleaned Chinese sausage and bacon, and continue steaming for 15 minutes, then turn off the heat, and remove all the preserved meat and cut it into cubes. Use the pan to fry into a thin egg skin, and then cut into shredded egg skin for spare

7. Heat the pan, pour in the diced preserved meat, stir fry the aroma and sprinkle cooking wine, add the diced mushrooms and continue to stir fry, then add the glutinous rice and stir fry until completely fluffy, add soy sauce, sugar, salt and green onion, stir fry until the surface of the glutinous rice a little bit of charred, smell the charred aroma can be turned off the heat, drizzle with sesame oil, serve on a plate, add the shredded egg skin, sprinkle green onion on the can be

To make three kinds of different dishes for the Mid-Autumn Festival family dinner, add the shredded egg skin, sprinkle green onion can be

For Three different styles of plating for a mid-autumn family dinner, from left to right: Chinese, Chinese-Western, Western, three different styles, which one do you prefer?

Cooking tips

1, glutinous rice must be steamed, not boiled, otherwise the glutinous rice absorbs too much water and tastes bad.

2, steamed glutinous rice will be the moisture of the glutinous rice will be drained, so from time to time to sprinkle water to replenish, otherwise the glutinous rice will be too hard, into the "sandwich rice". Conditional can be high soup spray.

3, fried preserved meat will be out of oil, so do not need to put additional oil; green onions to be fried to be fragrant, must be added in the fried rice halfway.

4, fried to the end to pay attention to the full stirring, because the moisture is fried almost easy to paste the bottom, the degree of caramelization according to personal preference. Stir fry to burnt flavor is not to stir fry to paste.